SOAK THEN SKEWER

If you’ve ever grilled kabobs, you probably know that soaking the bamboo skewers is key to keeping them from burning on the grill. But if you grill skewers a lot (it’s a delicious way to grill up meats and veggies together), then you may cringe at the amount of prep needed every time you want to grill. That’s why we like to take a big batch of skewers and soak them all for about an hour. Then drain them, put them in a plastic bag and freeze them. Then, when it’s time to grill, pull out however many skewers you need and grill away.

Bonus tip: Skewered meat will stay juicier longer if the pieces are just touching one another.